The most widely eaten of vegetables, potatoes are not only plentiful and economical, but also nutritious. A fair source of Vitamin C, Iron and Phosphrous, they contain valuable complex carbohydrates.

Potatoes can be served in any course of a meal-from hors d’oeuvres and soups to the main course in which they can figure either as an accompanying side dish, or as the main dish itself.

Always select firm, relatively smooth and well-shaped potatoes and store in a cool, dark and dry place. New potatoes ought to be stored only for a few days, as they shrivel fast. Mature potatoes can be kept longer, make sure to use them before new roots start shooting out.